NORTH AFRICAN VEGETABLE STEW

Serves: 6

1 tbsp (15 mL) olive oil

1 can (10 oz/284 mL) chicken or vegetable broth

3 cups (750 mL) cubed zucchini 1/4 cup (60 mL) raisins

1 cup (250 mL) sliced carrots 1 1/4 tsp (6 mL) ground cumin 1 cup (250 mL) chopped onion 1 1/4 tsp (6 mL) ground ginger 3 cloves garlic, finely chopped 1 tsp (5 mL) salt

2 cans (19 oz/540 mL each) chickpeas, rinsed and drained 3/4 tsp (3 mL) ground coriander 1/4 tsp (1 mL) cinnamon 1 can (14 oz/398 mL) diced tomatoes

1/4 tsp (1 mL) freshly ground pepper

1. Heat oil in a Dutch oven over medium heat. Add zucchini, carrots, onion and garlic; sauté for 5 minutes. Stir in remaining ingredients (chickpeas through pepper); bring to a boil. Reduce heat; cover and simmer, stirring occasionally, for 10 minutes or until vegetables are tender.